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Churrasco with Chimichurri Recipe

Churrasco with Chimichurri

Recipe courtesy Steven Raichlen

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on October 21, 2011

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    DELICIOUS! I don't care if this isn't a "true" chimichurri sauce. I looooove cilantro so I was looking for a recipe with it in it. I did make it with skirt steak though. I'm most used to cuban chimichurri living in Miami, and this tasted very very similar to the dish I eat here and fawn over. Instead of making it with rice/beans and plantains, I made sweet potato fries tossed in a little bit of chimichurri. Soooo good!

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  • on June 15, 2011

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    What caught me off guard here is not only is the chimichurri not a recipe true to the region but they would not use such a high end cut of meat in most households. True Churrasco is made with skirt steak not filet.

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  • on March 15, 2011

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    for those that have postd that it is not authentic chimichurri from Argentina. I want to askwhere in the recipe does it say Chimichurri from Argentina??? Other countries also make Chimichurri and everyone makes it different. Depending on the tastes of the people. Argentinian CHimichurri tastes nothing like Cuban CHimichurri and while Cuban Chimichuirri is close to the PuertoRican one, you can taste the difference.
    So before you critize something think about the fact that everyone makes things differently. I know many real italian families, all who make tomatoe sauce differently. It just depends.

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  • on June 13, 2009

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    This is an outstanding recipe. For those of you that say it isn't authentic - submit the authentic recipe. I'm sure that even among the "authentic" chimichurri recipes you will find differences - just like in "sofrito", "chili", bar-b-cue sauce, and others.... Cheers!

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  • on April 25, 2009

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    I'm rating it on taste, not authenticity. Whatever you want to call this sauce, if it isn't chimichurri, it's fantastic. I have been making this recipe for years and it's always a crowd pleaser. Many have asked for the recipe. I like to use it with skirt steak.

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  • on November 22, 2008

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    Let me just reiterate what Danny from Sugar Land is saying... He is correct in saying that those ingredients are not found in authentic Argentinean chimichurri. Anonymous seems to be the true nitwit since Danny is just stating facts and attempting to correct the labeling of the recipe. Whether it tastes good or not, if you're going to label something from somewhere, please, just knock on any door to any house (not in Buenos Aires - go inland towards the pampas and ask whoever is cooking to tell you the real recipe for chimichurri - and there you will have TRUE authenticity... Just asking to respect the culture...

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  • on August 01, 2007

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    This is a great recipe, regardless of what the nitwit from Sugar Land says.

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  • on June 10, 2005

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    As a born and raised Argentine I have to speak up and say that the recipe for chimichurri given here is not accurate. Despite the fact that there is no set group of ingredients in a chimichurri (some people add or subtract as desired there is "original" chimichurri does not take cilantro, mint leaves and definately not hot peppers. I watched a video offered on MSN where a cheff from the FoodNetwork actually has jalape?os as a chimuchurri ingredient. We don't have jalape?os in Argentina and the most spicy thing we eat with would be pepper. It is surprising to me that you would misrepresent something so badly by adding an ingredient that is not only not part of the recipe, but that is it not even indigenous of the region in question. The issue is not that you made your "own version" of chimichurri, but that you make it as if that is how the recipe was originally made.

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  • on February 24, 2005

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    Easy and tasty, what more can you ask for. Make sure you marinate the steak in the sauce, it's delicious. Great with skirt steak too.

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  • on July 05, 2004

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    Is one of the best recipes that i ever tryed, the flavor is very unique. Try it and you will love it.

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